MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cervelle De Canut (Herb-Flecked Cheese Spread)
Categories: French, Spreads
Yield: 4 Servings

2 c Fromage blanc; (substitute:
-whole or low-fat plain
-Greek yogurt)
2 tb Fresh flat-leaf parsley
-leaves; finely chopped
1 tb Fresh chives; finely chopped
1 tb Fresh tarragon leaves;
-finely chopped
1 tb Extra-virgin olive oil
1 1/2 ts Shallot; minced
1 1/2 ts Red wine vinegar
1 1/2 ts Kosher salt
1/4 ts Freshly ground black pepper

Place the yogurt in a large bowl and whisk until creamy, about 30
seconds. Add the remaining ingredients, whisking well to incorporate.
Taste and season with more salt and pepper as needed.

Line a fine-mesh strainer or colander with a double layer of
cheesecloth, and set it over a bowl or plate. Pour the yogurt mixture
into the lined strainer. Refrigerate to strain for 2 to 3 hours.

To serve, unmold the cervelle de canut onto a serving dish and gently
remove the cheesecloth. Serve with toasted bread, baguette, or
crackers.

Notes:

Leftovers can be stored in an airtight container in the refrigerator
for up to 4 days.

Recipe by Dollop Magazine

Recipe FROM: <https://web.archive.org/web/20210307171211/
https://dolloponline.com/recipe/
cervelle-de-canut-herb-flecked-cheese-spread/>

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